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French Goose Roasted Pig 's Stomach

1 , rubbed with vinegar and salt, scrubbed and soaked in several changes of water for 24 hours

Ground pork

2 Pound

Waxy potatoes

8 Medium, diced

Celery ribs

8 Medium, sliced crosswise

Carrots

5 , sliced

Finely chopped onion

1 Small

Chopped fresh parsley

3 Tablespoon

Salt

1 Teaspoon

Freshly ground pepper

1⁄8 Teaspoon

Directions

Combine the ground pork, vegetables and seasonings, mixing well.
Stuff the pig's stomach with this mixture and close the openings with string and skewers.
Place the stuffed stomach on a rack in a large casserole with a lid, and bake it, covered, in a preheated 350° F. [180° C] oven for approximately three hours.
Remove the lid from the casserole and baste the roast with the drippings that have oozed out.
Increase the oven heat to 375° F. [190° C] and bake the stomach, uncovered, until it is golden brown about 20 minutes.